Method:

1. Attach the candy thermometer to the pot and combine the sugar, Karo and water. Heat the sugar, karo and water in the sauce pan until it reaches 236 degrees F on the thermometer. Stirring occasionally with wooden spoon.
2. When it reaches 236 degrees add in the peanuts and cook until it reaches 294 degrees F on the thermometer. You should continue to stir frequently.
3. Grease the sheet pan with butter
4. When the candy reaches 294 degrees, remove from heat and stir in the salt and baking soda
5. You have to keep stirring, the candy will start to puff up. After all the candy is incorporated, you will need to quickly pour it into the greased sheet pan and spread it out evenly.
6. Let it cool completely and then break it in pieces.
7. Store in an airtight container.

My friend Brian is the sweetest guy on earth. I “met” Brian a couple of years ago via Twitter and finally we met in person this October when his family came to visit. He is my biggest fan and supporter and he is always there for me whenever I need to chat or vent.

Last December, Brian sent me a care package—a ziploc bag full of peanut brittle. At the first bite, I was immediately hooked. It was the BEST peanut brittle ever! This is not an over statement because I am not much a sweet tooth and I actually don’t like sweet stuff, but it was so good that I couldn’t stop munching away. This year, I waited anxiously for the holiday season, and without fail, my care package of peanut brittle arrived again and it was gone in no time…and I realized that I have to get Brian to share the recipe.

Brian’s recipe came from his mom. They are crunchy, sweet, aromatic, with loads of peanuts and sinfully decadent and addictive. Thanks to Brian for sharing his peanut brittle recipe, and now more people can enjoy this wonderful sweet treat. If you are on Twitter, please follow Brian at @blew1.

HI Vicky,
Karo syrup is a light corn syrup you can buy here at any supermarket. It is not High Fructose corn syrup. If you cannot get the Karo brand any light corn syrup will do. I like to use the Spanish peanuts because they have still the red skin(husk) still on. A regular peanut can be substitute but the skin does make a difference.Just make sure they are raw.

I’ve tried peanut brittle just once before – shared by about 5 of us. I remembered that I cleared the plate in the end :)
It wasn’t too sweet but yet addictive.
This recipe looks great too…might just give it a try. Thanks for sharing!